Cashew Chicken

Cashew Chicken
Photo by Oxmoor House

Ingredients

  • ¼ cup orange juice
  • 1 cup chopped green bell pepper (about 1 large)
  • ¼ cup chopped cashews
  • 1 pound skinless, boneless chicken breasts, cut into strips
  • 2 tablespoons low-sodium soy sauce
  • 1 cup fat-free, less-sodium chicken broth
  • 3 cups hot cooked brown rice
  • + 6 more ingredients
    • 1 (11-ounce) can mandarin oranges in light syrup, drained
    • 1 (8-ounce) can sliced water chestnuts, drained
    • 1 tablespoon plus 1 teaspoon cornstarch, divided
    • 1 tablespoon minced fresh ginger
    • ½ cup chopped green onions (about 2)
    • 1 teaspoon vegetable oil

Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour. Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30 seconds. Remove from pan; set aside. Add chicken mixture to pan. Cook, uncovered, over medium-high ...

View full recipe at My Recipes

Comments

Variations on Cashew Chicken

  • Cashew Chicken
    • 3 to 4 chicken breast halves, cubed (about 1 1/2 pounds)*
    • 2 cups chicken broth, divided
    • Hot cooked rice
    • 2 tablespoons vegetable oil
    • +6 other ingredients
  • Cashew Chicken
    • 1 1/2 pounds skinned, boned chicken breasts, cut into strips
    • 1 tablespoon brown sugar
    • 1 clove garlic, crushed
    • +53 other ingredients
  • Cashew Chicken
    • Marinade and chicken:
    • 1 T reduced-sodium soy sauce
    • 1 T dry sherry
    • 2 t cornstarch
    • 1/2 t toasted sesame oil
    • 1 egg white, lightly beaten
    • +16 other ingredients


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